Introduction
Fall salads are a celebration of warm colors, bold flavors, and seasonal ingredients that bring comfort with every bite. Lina Vexley remembers how autumn meals in her home always included a vibrant salad filled with roasted vegetables, crisp pears, nuts, and earthy greens. She recalls walking into the kitchen after school to the smell of roasted squash and her mother saying, “Fall is the season where salads finally taste like home.” Those memories inspired her to create fall salad recipes that highlight everything delicious about the season—rich textures, cozy aromas, and fresh produce straight from the harvest.
Autumn Harvest Fall Salad
Equipment
- Baking Sheet
- Mixing Bowl
Ingredients
Roasted Vegetables
- 2 cups butternut squash diced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Salad Base
- 4 cups mixed greens
- 1 pear thinly sliced
- 1/3 cup walnuts toasted
- 1/3 cup pecans toasted
- 1/3 cup feta cheese crumbled
Dressing
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
Instructions
- Preheat the oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper, then roast 20–25 minutes.
- Place mixed greens in a large bowl and top with sliced pears, toasted nuts, and feta.
- Whisk olive oil, honey, vinegar, and mustard to make the dressing.
- Add roasted squash to bowl, drizzle dressing, and toss gently before serving.
Notes
Nutrition
How to Make Fall Salad Recipes (300 Words)
Fall salads stand out for their warm flavors, seasonal ingredients, and beautiful colors. To begin making this cozy harvest salad, start by preparing the roasted component—this is what gives the dish its signature autumn richness. Preheat your oven to 400°F (200°C) and toss diced butternut squash with olive oil, salt, and black pepper. Spread it evenly across a baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized. Roasting brings out sweetness and adds a comforting warmth to the salad.
While the squash cooks, prepare the remaining ingredients. Choose a base of hearty mixed greens—such as baby kale, arugula, and spinach—to provide a sturdy foundation that complements the roasted vegetables. Thinly slice a ripe pear for crisp texture and natural sweetness. If you prefer a slightly tart flavor, you can substitute apples instead. Toast your walnuts and pecans in a dry skillet for a few minutes until fragrant; this enhances their nuttiness and adds a crunchy contrast to the soft squash.
In a small bowl, whisk together olive oil, apple cider vinegar, honey, and Dijon mustard. This dressing strikes the perfect balance between sweet, tangy, and savory. Honey ties the flavors together with a gentle autumn sweetness, while mustard gives it a subtle kick.
Once the squash is finished roasting, allow it to cool slightly before assembling the salad. Add the greens to a large bowl, scatter pears over the top, and sprinkle the toasted nuts and crumbled feta cheese. Add the roasted squash as the final warm layer. Drizzle the dressing evenly and toss gently so the ingredients remain beautifully intact.
This fall salad can be served as a side dish or a satisfying main course. For an even heartier version, add roasted chicken, quinoa, or chickpeas.
Conclusion
Fall salad recipes bring the comforting flavors of the season into every bowl. Inspired by Lina Vexley’s cherished autumn memories, this dish combines roasted vegetables, crisp pears, crunchy nuts, and creamy cheese—creating a perfect balance of textures and tastes. Whether enjoyed as a light meal or an elegant side, this salad captures the essence of fall with its warm colors and wholesome ingredients. Easy to customize and simple to prepare, it’s a delightful addition to any autumn table. Share it with loved ones and savor the flavors of the harvest season.